On the dessert menu today is a wonderful Oreo Raspberry-Chocolate Mousse.
Oreo Raspberry-Chocolate Mousse
1 pkg. Oreo cookies
3 Tbsp. butter, melted
2 pkgs. (3.9 oz.) instant chocolate pudding
1¼ C. milk
3 (8 oz.) containers of Cool Whip
1 (12 oz.) jar of seedless red raspberry jam
Place 18 Oreo cookies in a food processor and process them until they are crumbs. Combine crumbs and butter in a 3 quart bowl with high sides. Press into bottom of bowl to form a crust; set aside. Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1½ containers of Cool Whip and mix well. Spoon the pudding mixture evenly over the crust. Place half of the remaining Oreo cookies in the food processor and pulse until the cookies are small chunky crumbs. Sprinkle the crumbs evenly over the pudding layer. Place jam in a large bowl and stir until smooth. Fold in remaining 1½ containers of Cool Whip and mix well. Spread evenly over cookie crumb layer. Place the remaining Oreo cookies in the food processor and pulse until the cookies are small chunky crumbs. Sprinkle the crumbs evenly over the raspberry layer. Cover and refrigerate 3 hours or overnight before serving. Keep refrigerated.
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